Easy to make and yes they are yummy! We used fresh picked black berries from our field and ate them warm out of the oven. I loved that I had all the ingredients on hand too! The kids really enjoyed helping make them and eating them! We didn't make the glaze, but they we very good without.
Delicious! Very tasty, moist with a very distinct strawberry flavour!! The orange glaze adds a nice touch, too. I used vanilla yogurt as that is what I had on hand.
These were very yummy! I did blueberry instead of strawberry since I have frozen blueberries in the freezer. I didn't crush them - just added them in. Worked great! I also found the glaze on the runny side. As another posted stated - less juice would work. Overall - the kids scarfed them up! Made for the February 2010 Aussie/NZ recipe swap.
I loved the flavor but was not fond of the texture. They were a kind of gummy. Mine also stuck terribly to paper liners as another post noted. We will definitely enjoy what is made but I'm not likely to repeat. Edit: Back to add a star. I refrigerated these overnight. No more paper sticking and they are great cold. I also cheated a bit and added cream cheese frosting. These are rapidly disappearing now. I am very likely to repeat this one now.
Great recipe! I used frozen raspberries instead of strawberries and substituted whole wheat flour. The glaze was too runny; next time I'd use about 2 teaspoons of juice and try lemon juice instead of orange (to better complement the raspberries). Otherwise, these muffins are delicious. Thanks!
Really impressed with this recipe, wasn't sure when I looked at the mix, it seemed really stodgy, but they worked out really nicely, very fluffy. I didn't have the problem with them sticking to the cups that the person below had. I used Onken strawberry yogurt with wholegrains and blueberries, which I didn't crush. They burst when baking and lovely purple juice ran down the tops of the muffins making them look really pretty. Agree the cinnamon is a must and it's just enough to give a nice flavour, doesn't taste cinnamony. Smelled amazing when baking too. Will definitely be making these again. Only made 12 though, but maybe I fill my cups a bit more than other people!
Mine tasted good but they were soggy :(. But i only put in 1 1/2 c. flour... Oops! They were good once I added the extra flour.
Great recipe! Makes lots of muffins! I used mulberries from our treel, mixed spice and forest berry yoghurt. The crushed berries made the batter a dark crimson but the smell when cooking was lovely!
I really loved the flavor of these, but had one big problem... I lost about half of each muffin because it was severly stuck to the paper liner. I would love to make these again, can anyone tell me where I went wrong? I will edit my review if I can get them right. I did change the strawberries to rasperries and they were wonderful.
These are GREAT! I really ran with this one and made a lot of changes to make them super healthy and lower calorie, etc. I used 1/2 cup of Splenda instead of the sugar, and non-fat plain yogurt. I also did NOT use oil, but used a small container of baby food. (Prunes works, as well as bananas, or you could just puree a banana.) I agree with the other poster that the cinnamon is a must here. I used only egg whites, and added some extract. (Vanilla worked, and I used banana the second time.) I'll post up my version of this AWESOME recipe so check it out! Thanks for the great recipe.